Creamy Chicken Pot Pie

By KSmitherman

Ingredients

• 1 large onion, diced
• 3 cups cut up or shredded chicken
• 1 cup frozen peas, carrots and corn mix
• 6 Tbs butter
• 1/3 cup flour
• 6 tsp chicken bouillion
• 4 cups milk
• Pepper to taste
• Two Pie crust

Details

Adapted from suite101.com

Preparation

Step 1

In medium saucepan, soften onion on low heat. Over medium heat, melt butter. Stir in the flour, bouillion and pepper and cook for about a minute. This roux will thicken the milk, making the creamy sauce for your pot pie. Add milk, veggies and meat; cook until thickens. This will fill two 9 inch pie pans. I like to leave out the bottom crust and just place dough on top of the pie, but that is up to you. Fill pie pan, place crust on top. Flute the edges with thumb and forefinger, if you like. Brush the crust with an egg wash. Bake for 40 minutes in a 375 degree oven or until crust is browned. Let the pie rest for at least 15 minutes before serving. This allows the sauce to set. It really makes a difference.